12 Egg-stremely Egg-citing Easter Recipes

Eggs, carrots, bunnies and all Easter related things. Planning your Easter recipes and getting ready for a feast to celebrate the festival? Whip up these delicious dishes, ranging from the sugary sweet desserts to savoury entrées.

Delight your child and family with these Easter themed recipes that are both yummy to eat and easy to make!

12 Egg-citing Easter Recipes You Must Try At Home

1. Easter Cookies

Ingredients (Serves 30 cookies)  

• Cookies: 2 cups of salted butter, 1 1/2 cup of sugar, 2 eggs, 4 tbsp milk, 3 tsp vanilla, 6 cups flour, 2 tsp baking powder, 1 tsp salt

• Icing: 3 tbsp meringue powder, 4 cups of sifted icing sugar, 6 tbsp warm water, 1/2 tsp vanilla or almond extract, food colouring

Directions:

1. Cream the butter and sugar.
2. Add egg, milk and vanilla.
3. 3.Add baking powder, salt.
4. Add flour one cup at a time, stopping to combine each cup.
5. Form into 2 balls, chill at least 1 hour.
6. Roll out the dough and cut with bunny or egg shaped cookie cutters.
7. Bake at 400 for 5-8 mins.
8. Let the cookies cool before decorating with icing.
9. Beat all icing ingredients until icing forms peaks (7-10 mins at low speed with a mixer).
10. Add food colouring to icing and start decorating your treats!

2. Easter Cupcakes

 Ingredients (Serves 12 cupcakes)  

• Vanilla Cupcakes: 1½ cups all-purpose flour, 1 cup granulated sugar, 1½ teaspoons baking powder, ½ teaspoon table salt, 8 tablespoons unsalted butter (1 stick), room temperature ½ cup sour cream, 1 large egg , room temperature 2 large egg yolks, room temperature 1½ teaspoons vanilla extract  
• Vanilla Buttercream Frosting: 1 cup (8 ounces) unsalted butter, at room temperature 2½ cups powdered sugar, 1 tablespoon vanilla extract  

Directions:

1. Preheat oven to 350 degrees F and line cupcake tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder, and salt in bowl.
3. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth.
4. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
5. Divide batter evenly among cups of prepared tin and bake for 20 minutes until cupcake tops are pale gold and skewer comes out clean.
6. Remove the cupcakes from tin and cool cupcakes to room temperature before frosting.
7. Whip butter on medium-high speed for 5 minutes.
8. Reduce the speed and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed and add the vanilla.
9. Whip at medium-high speed for  2 minutes until light and fluffy.
10. Decorate your cupcakes with the frosting and sprinkle colourful treat on top!

3. Easter Carrot Cake

Ingredients (Serves 8)  

• Cake: 1 1/2 cups oil, 2 cups sugar, 4 eggs beat well, 2 cups shredded carrots, 1 cup crushed pineapple, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 cup chopped nuts   Icing: 1 (8 ounce) package cream cheese, 1/2-1 cup butter, 1 (1 lb) box powdered sugar, 1 teaspoon vanilla  

Directions:

1. Mix all cake ingredients together with a spoon.
2. Pour in 12×14 sheet pan sprayed with olive oil.
3. Bake at 350°F degrees for 35-40 minutes.
4. Mix icing ingredients together and spread on cooled cake.
5. Decorate with Easter bunnies or carrot sweets.

4. Easter Fruit Cake

Ingredients (Serves 8)

• Cake: 225g self raising flour 110g butter 110g sugar 225g mixed fruit  1 egg 5 tablespoons milk 1 teaspoon mixed spice (optional)  

Directions:

1. Rub the butter into the flour until it looks like fine breadcrumbs.
2. Add sugar and dried fruit and mixed spice.
3. Add egg and milk to make a soft dropping consistency.
4. Put mixture into lined tin.
5. Sprinkle sugar over the top and pat down with the back of a spoon (this gives a nice crunchy top).  
6. Bake for approximately 1 hour in a preheated oven at 180 C until a skewer comes out clean.

5. Crispy Noodle Easter Eggs

Ingredients (Serves 4)

• Crispy Noodle Eggs: 4 eggs, 1 packet egg noodles, Olive oil, salt and pepper, Chocolate Easter eggs  

Directions:

1. Place noodles in large saucepan in enough water to cover; bring to boil.
2. Cook, stirring occasionally, 5 minutes; drain well.
3. Fill deep-fat fryer half full with oil fry noodles for 2 minutes until golden brown and crisp.
4. Remove from oil and drain well on paper towels.
5. Scramble the eggs and season with salt and pepper.
6. Place scrambled eggs on crispy noodle basket and top with chocolate Easter egg.

6. Easter Bunny Gingerbread

Ingredients (Serves 4)

• Gingerbread: 1 cup softened butter, 1 cup brown sugar, 2 eggs, 3 cups flour, 2 pack butterscotch pudding mix, 3 teaspoons ground ginger, 1 teaspoon baking powder, 1 teaspoon ground cinnamon  

Directions:

1. Cream the butter and brown sugar until light and fluffy.
2. Beat in the eggs.
3. Combine the flour, pudding mix, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well.
4. Cover and refrigerate for 1 hour or until easy to handle.
5. On a lightly floured surface, roll out dough to 1/4-in. thickness.
6. Cut with lightly floured bunny or egg shaped cookie cutters and place apart on non-greased baking sheets
7. Bake at 350° for 6-8 minutes or until firm and remove to wire racks to cool.
8. Decorate with icing for a colourful treat!

7. Easter Eggs in a Basket

Ingredients (Serves 2)

• Eggs in a basket: 2 slices of bread, 2 eggs, a stick of salted butter, salt and pepper  

Directions:

1. Cut out a hole or any shapes using a cookie cutter in your bread slice.
2. Coat a warm pan with salted butter and pan fry the bread slices.
3. Crack an egg into the hole of your bread and fry until golden brown.
4. Season with salt and pepper to taste.

8. Sausage and egg chowder

Ingredients (Serves 12)

• Chowder: 1 pound smoked sausage thinly sliced 1 medium onion thinly sliced 4 cups diced potatoes 3 cups water 2 tablespoons minced parsley 1 tablespoon minced basil 1 teaspoon salt 1/8 teaspoon pepper 1 can whole kernel corn, drained 1 can evaporated milk 4 boiled eggs  

Directions:

1. Pan-fry sausage and onion.
2. Add the potatoes, water, parsley, basil, salt and pepper.
3. Bring to a boil.
4. Simmer for 15-20 minutes until potatoes are tender.
5. Add remaining ingredients.
6. Cook until heated through.
7. Add in halved boiled eggs and enjoy!

9. Easter Eggs Benedict

Ingredients (Serves 2)

• Eggs Benedict: 4 slices bacon 1 teaspoon vinegar 4 eggs 1 cup butter 3 egg yolks 1 tablespoon heavy cream 1 dash ground cayenne pepper 1/2 teaspoon salt 1 tablespoon lemon juice 4 English muffins  

Directions:

1. Pan-fry bacon on each side until evenly browned.
2. Fill a large saucepan with 3 inches water, and bring to a simmer.  
3. Pour in the vinegar.  
4. Carefully break the 4 eggs into the water and cook 2 to 3 minutes, until whites are set but yolks are still soft.
5. Remove eggs with a slotted spoon.
6. Melt the butter until bubbly in a small pan or in the microwave and remove from heat before butter browns.
7. Blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. 
8. Add half of the hot butter in a thin steady stream and blend in the lemon juice using the same method, then add the remaining butter.
9. Top English muffins with 1 slice bacon and 1 poached egg. Drizzle with the cream sauce, and serve.

10. Scrambled eggs and salmon sandwich 

Ingredients (Serves 6)

• Scrambled eggs and salmon sandwich: 1/4 pound sliced smoked salmon, 12 eggs, 1/2 cup heavy cream, salt and freshly ground black pepper, 2 tablespoons butter, 12 to 15 blades of fresh chives finely chopped, 6 slices baguette 

Directions:

1. Chop salmon into very small pieces.
2. Whisk eggs and cream together.
3. Add 1/2 of the chopped chives and season eggs with salt and pepper.
4. Preheat a large nonstick skillet over medium heat.
5. Melt butter in the pan and add eggs then scramble eggs with a wooden spoon. Do not cook eggs until dry. 
6. When eggs have come together but remain wet, stir in chopped salmon.
7. Remove pan from the stove and place on a trivet
8. Garnish the eggs with remaining salmon and chives and dish onto the baguette.

11. Devilled Eggs Easter 

Ingredients (Serves 6)

• Devilled eggs: 6 eggs, hard cooked and peeled 1/4 cup mayonnaise 1 teaspoon yellow mustard 3/4 teaspoon white wine vinegar A pinch of salt Fresh ground black pepper Smoked paprika  

Directions:

1. Cut eggs lengthwise into halves.
2. Slip out yolks and mash well with a fork.
3. Mix in remaining ingredients.
4. Fill whites with yolk mixture, heaping it up lightly.

12. Traditional Easter Pashka 

Ingredients (Serves 10)

• Pashka: 150g unsalted butter softened 850g ricotta cheese 250ml cream 3 egg yolks 125g caster sugar 1 tsp vanilla essence 100g chopped orange peel 100g blanched almonds, finely chopped  

Directions:

1. Line a dish with greaseproof paper.
2. Use electric beaters to beat butter in a large bowl until creamy and gradually beat in ricotta cheese.
3. Heat the cream separately in a small saucepan over medium heat.
4. Whisk egg yolks and sugar in a bowl until thick and pale then gradually add warm cream in a thin stream to the egg yolk mixture, whisking constantly, until combined.
5. Return mixture to pan and cook over medium-low heat, whisking constantly, until mixture coats the back of a spoon. Do not allow to boil. 
6. Remove from heat and whisk for 5 minutes until cooled to room temperature.
7. Stir in vanilla essence, fruit and almonds.
8. Add mixture to pan, pressing down with the back of a spoon until filled.  
9. Place another dish on top and fill with rice or sugar to weigh down. This will help drain excess liquid. Place in refrigerator overnight to set.
10. To serve, turn the pan upside down onto serving plates and carefully peel away the paper. Serve each pashka with crisp biscuits.

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